Ingredients
5cupscanned low sodium chicken broth,or homemade stock
1cupwater
2tbspolive oil
1onion
2cupArborio rice
½cupdry white wine
1¾tspsalt
½lbhead radicchio,(1 head)
3tbspfresh parsley,chopped
¼tspfresh ground black pepper
2tbspbutter
½lbsmoked mozzarella
Preparation
In a medium saucepan, bring the broth and water to a simmer.
In a large pot, heat the oil over moderately low heat.
Add the onion and cook for about 5 minutes, stirring occasionally until translucent.
Add the rice to the pot and stir for about 2 minutes until it begins to turn opaque.
Add the wine and salt and cook, stirring frequently until all the wine has been absorbed.
Add about ½ cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb the broth before adding the next ½ cup. Cook the rice in this way for about 20 minutes until almost tender.
Add the radicchio and parsley and cook for about 5 minutes more until the radicchio and the rice are tender.
The broth that hasn’t been absorbed should be thickened by the starch from the rice. Add water or broth as needed.
Stir the pepper and the butter into the risotto. Add the mozzarella and stir until it melts into a web.
